Introduction

We originally meant to serve these cutlets with vegetarian stuffed chard leaves and mashed potato but, come dinner time, none of us were very hungry, so we made up this delicious dish instead.
We originally meant to serve these cutlets with vegetarian stuffed chard leaves and mashed potato but, come dinner time, none of us were very hungry, so we made up this delicious dish instead.

Tips

You do not need any oil or salad dressing for this recipe as the tomatoes and cutlets produce enough juices for both cooking and flavour.

Directions

1/Arrange half the tomato slices over the bottom of a medium sized oven proof dish.2/Arrange the cutlets on top of the tomato layer.3/Cover the cutlets with the remaining tomato slices.4/Sprinkle parsley on top.5/Bake at 200 degrees celcius for around 40 minutes or until the cutlets are cooked through.6/While your cutlets are baking, place the salad leaves, carrot and cherry tomatoes in a bowl and toss.7/To serve, place a pile of salad in the centre of each plate (serves 5), divide the top layer of tomatoes evenly between the plates, arranging them in a semi-circle around the salad. Place two cutlets on top of each salad pile. Use a pair of grippers to mush the bottom layer of tomatoes together. Using the grippers, divide the tomatoes evenly between the plates, placing them on top of the cutlets. Finally, pour the pan juices over the cutlets, dividing as evenly as possible between the plates.